Spanish Garlic Shrimp Bowl
with sofrito sauce and zucchini
Prep & Cook Time: 60+ min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Shellfish
Chef
Jimmy Cababa
In Your Box (serves 2)
- 2 Zucchini
- 2 Green Onion
- 2 Garlic Clove
- 1 Red Bell Pepper
- ¾ cup Jasmine Rice
- 2 oz. Sofrito Sauce
- 1 tsp. Creole Seasoning
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8 oz. Shrimp
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories494
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Carbohydrates76g
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Fat11g
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Protein24g
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Sodium1603mg
Recipe Steps
Before You Cook
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1 Prepare The Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate. Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. (Time: :48) Mince garlic
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2 Cook The Rice
"Bring a small pot with jasmine rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and fluff with green onion bottoms and a pinch of salt and pepper. Set aside. While rice cooks, cook vegetables"
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3 Cook The Vegetables
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and red bell peppers to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes. Add zucchini and creole seasoning and cook 3-4 minutes. Reserve pan; no need to wipe clean. (End of step.)
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4 Cook The Shrimp
Season shrimp with ¼ tsp salt and a pinch of pepper. In the same pan heat 1 tsp. olive oil over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, add garlic and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Stir in sofrito sauce and 1 TB of water. Heat through.
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5 Finish The Dish
Plate dish as pictured on front of card, topping dish with green onion tops. Bon appétit!
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